Chicken Salad With Cantaloupe Rings Food

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CANTALOUPE AND CHICKEN SALAD



Cantaloupe and Chicken Salad image

Betty Crocker's Living with Cancer Cookbook shares a recipe! Enjoy this cool salad on a warm night. The moist and tasty fruits and tangy dressing make it especially refreshing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 9

1/4 cup plain yogurt
1/4 cup mayonnaise or salad dressing
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
1/4 teaspoon salt
5 cups 1 1/2-inch pieces cantaloupe
2 1/2 cups cut-up cooked chicken
1 cup red or green grapes, cut in half
1 medium cucumber, cut into strips

Steps:

  • Mix yogurt and mayonnaise in large bowl. Stir in lemon juice, chives and salt.
  • Stir in remaining ingredients. Serve immediately, or refrigerate until chilled, at least 2 hours but no longer than 24 hours.

Nutrition Facts : Calories 250, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg

THE BEST CHICKEN SALAD



The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

  • Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
  • Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
  • Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
  • Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHICKEN SALAD IN MELON RINGS



Chicken Salad in Melon Rings image

"This refreshing salad is sure to please everyone at your next luncheon," promises Kim Ozak of Winnipeg, Manitoba. "It's eye-catching and easy to prepare, requiring less time in the kitchen so you have more time to spend with your friends."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

4 cups cubed cooked chicken
3 tablespoons lemon juice
1 cup sliced celery
1 cup halved seedless grapes
1/3 cup chopped onion
1/3 to 1/2 cup vinaigrette or salad dressing of your choice
1/4 cup sliced almonds, toasted
1 tablespoon diced pimientos
1/4 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves
6 cantaloupe rings (1-1/2 inches thick), peeled

Steps:

  • In a bowl, toss the chicken and lemon juice. Add the celery, grapes, onion, dressing, almonds, pimientos, salt and pepper; mix well. Cover and refrigerate. Just before serving, arrange lettuce on salad plates; top each with a melon ring. Fill center with chicken salad.

Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 346mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

CANTALOUPE CHICKEN SALAD FOR TWO



Cantaloupe Chicken Salad for Two image

"I found this recipe several years ago, and my son and I enjoy it often. It's just right for a cool-me-down lunch." Ginger Sullivan - Cutler Bay, FL

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup fat-free mayonnaise
2 tablespoons fat-free sour cream
1-1/2 teaspoons sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon lemon juice
1/4 teaspoon ground ginger
Dash salt and pepper
1 cup cubed cooked chicken breast
1/2 cup sliced celery
1/2 cup seedless red grapes, halved
2 green onions, chopped
1 small cantaloupe, halved and seeded
1/4 cup slivered almonds, toasted

Steps:

  • In a large bowl, combine the mayonnaise, sour cream, sugar, zest, lemon juice, ginger, salt and pepper. Add the chicken, celery, grapes and onions; toss to coat. Spoon 1 cup salad mixture into each cantaloupe half; sprinkle with almonds.

Nutrition Facts : Calories 350 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 417mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

CHICKEN SALAD ON CANTALOUPE RINGS



Chicken Salad on Cantaloupe Rings image

I found this recipe in Taste of Home magazine years ago and served it at my sister-in-law's bridal luncheon. It was a huge hit with all of her guests, although I didn't serve it on the cantaloupe rings. I made a beautiful fruit salad to pair it with and everyone loved it.

Provided by Little_Misskittywhi

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 1/2 cups cooked cubed chicken
1 cup sliced celery
1 cup green grape
2 tablespoons minced fresh parsley
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 1/2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/8 teaspoon pepper
4 cantaloupe, rings
toasted sliced almonds

Steps:

  • In a large bowl, combine chicken, celery, grapes and parsley. In another bowl or pyrex graduate, combine the mayonnaise, lemon juice, cider vinegar, mustard, salt, sugar and pepper. Pour over chicken mixture and toss well. Chill the salad for at least an hour. To serve, put 1 cup of chicken salad in cantaloupe ring and sprinkle with toasted almonds.

Nutrition Facts : Calories 339.1, Fat 11, SaturatedFat 1.8, Cholesterol 7.6, Sodium 631.1, Carbohydrate 61.2, Fiber 5.9, Sugar 52.6, Protein 5.5

GRILLED CHICKEN SALAD WITH CANTALOUPE



Grilled Chicken Salad With Cantaloupe image

Perfect for the summer cookout- fresh cantelope from my mothers garden really does the trick. Great on pita bread or some lettuce

Provided by Shawn C

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 medium ripe mango, peeled seeded, chopped
2 cleaned boneless chicken breasts
6 jumbo pasta shells
1/2 cantaloupe, seeded diced
1/4 cup sour cream
1 tablespoon fresh chives, minced
2 tablespoons lime juice
1 teaspoon Dijon mustard

Steps:

  • Season chicken breasts with salt pepper and seasonings which you like. Grill chicken.T.
  • hen cool cut in to small pieces.
  • Set aside.
  • Cook pasta according to directions on package. Rinse with cold water and set aside.
  • Combine diced mango and melon, chicken and rest of ingredients; stuff shells.

CANTALOUPE WITH CHICKEN SALAD



Cantaloupe With Chicken Salad image

A simple chicken salad served in a cantaloupe half. I haven't tried this yet, but hope to very soon.

Provided by lazyme

Categories     Chicken

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups cooked chicken, cubed
2 cups fresh blueberries
1 cup celery, sliced
1 cup green seedless grape, halved
1/2 cup sliced almonds
3 cantaloupes, halved, seeded
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons sugar or 1 1/2 teaspoons sugar substitute
1/2 teaspoon ground ginger
1/4 teaspoon salt (optional)

Steps:

  • In a large bowl, combine chicken, blueberries, celery, grapes and almonds.
  • In a small bowl, mix dressing ingredients.
  • Pour over the chicken mixture and toss gently.
  • Spoon into cantaloupe halves.
  • Nutritional Information: One serving (prepared with sugar substitute, light mayonnaise and sour cream and without added salt) equals: 285 calories, 87 mg sodium, 36 mg cholesterol, 37 gm carbohydrate, 18 gm protein, 9 gm fat.

CANTALOUPE WITH CHICKEN SALAD



Cantaloupe with Chicken Salad image

This recipe is one of my favorite ways to eat blueberries. That delicious fruit is just one of the important crops grown here in the fertile Willamette Valley. They're grown for commercial use, but we usually pick about 60 pounds each summer for pies and other dishes.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 14

2 cups cubed cooked chicken
1-1/2 to 2 cups fresh blueberries
1 cup sliced celery
1 cup seedless green grapes, halved
1/2 cup sliced almonds
3 cantaloupe, halved and seeded
DRESSING:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons sugar or sugar substitute to equal 1-1/2 teaspoons
1/2 teaspoon ground ginger
1/4 teaspoon salt, optional

Steps:

  • In a large bowl, combine chicken, blueberries, celery, grapes and almonds. In a small bowl, mix dressing ingredients. Pour over the chicken mixture; toss to coat. Spoon into cantaloupe halves.

Nutrition Facts : Calories 413 calories, Fat 25g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 183mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 4g fiber), Protein 18g protein.

BEST CHICKEN SALAD EVER



Best Chicken Salad Ever image

This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.

Provided by pepper

Categories     Salad

Time 40m

Yield 6

Number Of Ingredients 8

1 (5 ounce) can chunk chicken, drained and flaked
1 large apple, cored and diced
⅔ cup raisins
½ stalk celery, chopped
½ cup chopped pecans
3 tablespoons plain fat-free Greek yogurt
1 teaspoon sweet pickle relish
salt and ground black pepper to taste

Steps:

  • Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 19.6 g, Cholesterol 14.7 mg, Fat 8.6 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 133.4 mg, Sugar 14.2 g

GEE-GEE'S CHICKEN SALAD WITH CANTALOUPE



Gee-Gee's Chicken Salad with Cantaloupe image

A flavorful blend of chicken, fruit, lemon, and ginger makes for a light and delicious chicken salad. This salad is perfect for special occasions, but easy enough to make at home any day. Serve it in a halved cantaloupe for a fabulous presentation!

Provided by Sue

Categories     Salad

Time 1h30m

Yield 6

Number Of Ingredients 13

½ cup mayonnaise
¼ cup sour cream
1 tablespoon fresh lemon juice
1 ½ teaspoons lemon zest
1 ½ teaspoons white sugar
½ teaspoon ground ginger
¼ teaspoon salt
2 cups cubed cooked chicken
1 ½ cups fresh blueberries
1 cup sliced celery
1 cup seedless green grapes, halved
½ cup sliced almonds
3 cantaloupes, halved and seeded

Steps:

  • Make the dressing by whisking the mayonnaise, sour cream, lemon juice, lemon zest, sugar, ginger, and salt in a mixing bowl. Add the chicken, blueberries, celery, grapes, and almonds; stir gently until evenly mixed. Cover the bowl and refrigerate for 1 hour.
  • Spoon into cantaloupe halves to serve.

Nutrition Facts : Calories 399.1 calories, Carbohydrate 37 g, Cholesterol 34.6 mg, Fat 23.7 g, Fiber 4.6 g, Protein 13.6 g, SaturatedFat 4.6 g, Sodium 287.2 mg, Sugar 30.1 g

CHICKEN CANTALOUPE SALAD



Chicken Cantaloupe Salad image

What a nice salad! Refreshing and looks so lovely! Update:06/15/2010 just thought I'd add this so that you can make a really good salad! Please make sure that your cantaloupe is very ripe (not mushy) and sweet thanks ratherbeswimming.;)

Provided by Manami

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 chicken breasts (boneless & skinless)
2 cups low sodium chicken broth
1/4 cup mayonnaise (may need more)
2 3/4 tablespoons sour cream
1 red apple, cored and diced (unpeeled)
1/2 lemon, juice of
2 celery ribs, thinly sliced
7 ounces green seedless grapes
1 cantaloupe, peeled and cut into bite-sized pieces (make sure it is ripe)
3 teaspoons slivered almonds or 3 teaspoons pecan pieces, toasted

Steps:

  • Place chicken breasts in a pan and cover with chicken stock and water, if needed, to poach. Simmer on low heat for 8 minutes or until chicken is cooked. Remove from heat and allow to cool.(This you can do ahead of time, if needed).
  • Slice chicken and set aside.
  • Combine mayonnaise and sour cream.
  • Add apple, lemon juice, celery grapes and cantaloupe.
  • Mix gently and thoroughly.
  • Add chicken slices and toss.
  • Top with almond pieces or toasted pecans.
  • Serve with hot biscuits and a nice Chablis.

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